Refreshing Vietnamese Spring Rolls


Looking for something light and refreshing for your lunch or dinner? Vietnamese spring rolls should definitely be on your menu lists!


Spring Roll

  • 10 rice paper wrappers
  • 12 medium peeled shrimps
  • 1 medium cucumber, julienned
  • 3 small carrots, julienned
  • 250g baby spinach
  • 250g red cabbage, sliced
  • 130g bean sprouts
  • 130g coriander
  • 60g fresh mint

Dipping Sauce

  • 60g peanut butter
  • 2 tbsp fish sauce
  • 1 lime
  • 3 tbsp water
  • 2 garlic cloves, minced
  • 1 red chilli, minced


  1. Boil a pot of water and heat a pan at the same time. Add the shrimp into the pot and cook for 3 minutes or until well done. Transfer to the ice water bath and drain.
  2. Cut the shrimp into half and put aside.
  3. Dip rice paper wrapper into a bowl of warm water for 10 seconds and spread it flat on the countertop.
  4. For the spring roll: Add some cucumber, carrots, baby spinach, red cabbage, bean sprouts, coriander, and fresh mint onto rice paper wrapper. Tightly roll till 2/3 of rice wrapper and add 3 shrimp pieces before continue rolling. Repeat this step to finish making 10 spring rolls.
  5. For the dipping sauce: Add all ingredients into a sauce bowl and mixed well together. Enjoy the spring rolls by dipping the sauce. Bon Appetit!